In a large bowl, whisk together the flour, sugar, and salt for the pie crust.

Add the cold, diced butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Gradually drizzle in ice water, one tablespoon at a time, mixing just until the dough comes together.

Shape the dough into a disk, wrap it tightly in plastic wrap, and chill in the fridge for at least 1 hour.

In a large mixing bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, lemon juice, and vanilla extract until evenly coated.

Let the apple mixture sit while you prepare the streusel topping.

In another bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt for the streusel.

Add the cold butter cubes and work them in with your fingers or a pastry cutter until crumbly.

Preheat your oven to 375°F (190°C).

Roll out the chilled pie dough on a lightly floured surface and gently place it into a 9-inch pie dish. Trim and crimp the edges as desired.

Pour the apple filling into the prepared crust, arranging it evenly.

Sprinkle the streusel topping generously over the apples.

Bake the pie for 50–60 minutes, until the topping is golden brown and the filling is bubbling. If the topping browns too quickly, tent with aluminum foil during the last 15 minutes.

Allow the pie to cool for at least 2 hours before slicing to let the filling set.

Serve plain, or with vanilla ice cream or whipped cream!